Keto Eggplant and Zucchini Gratin: A Creamy Low-Carb Delight
This Keto Eggplant and Zucchini Gratin is a delightful, creamy, rich meal that is also keto-friendly. This delightful and cosy low-carb gratin is made with layers of soft slices of zucchini and eggplant covered in a rich cream sauce and finished with melted mozzarella and Parmesan cheese. This gratin delivers a lovely blend of flavours with a crispy, cheesy topping that will appeal to all palates. It is perfect as a main meal or a substantial side dish.
Ingredients:
- 1 large eggplant (about 1 lb / 450g), thinly sliced
- 2 medium zucchini (about 1 lb / 450g), thinly sliced
- 1 cup heavy cream (240 ml)
- ½ cup grated Parmesan cheese (50g)
- 1 cup shredded mozzarella cheese (100g)
- 2 tablespoons olive oil (30 ml)
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt (5g)
- ½ teaspoon ground black pepper (2g)
- Pinch of nutmeg
Instructions:
1. Get the oven ready:
Turn the oven on to 375°F, or 190°C.
Lightly coat a 9-by-13-inch (23 by 33 centimetre) baking dish with nonstick spray or a little bit of olive oil.
2. Get the veggies ready:
Slice the zucchini and aubergine thinly. For even slices, you may either slice gently by hand or using a mandoline slicer.
Lay the slices out on paper towels or a clean kitchen towel, then sprinkle with a little amount of salt.
Use a different towel to gently pat the slices dry after ten minutes.
3. Prepare the Cream Sauce:
In a medium saucepan, preheat the olive oil over medium heat.
Add the minced garlic and stir; simmer for about 1 minute, or until fragrant.
Add the heavy cream and mix in the nutmeg, salt, black pepper, and fresh thyme.
Stirring periodically, cook the sauce for two to three minutes, or until it thickens slightly. Take off the heat.
4. Arrange a Gratin:
Put some aubergine slices in the bottom of the baking dish that has been prepared.
Over the veggies, drizzle one-third of the cream sauce. Over the sauce, scatter a third of the shredded mozzarella and Parmesan cheese.
After two more repetitions of the layers, top with the final layer of cheese.
5. Cook the gratin:
Cover the baking dish with aluminium foil and bake it for half an hour in a preheated oven.
Once the top is bubbling and golden brown, remove the foil and continue baking for a further 15 to 20 minutes.
6. Take a Break and Serve:
After baking, take the gratin out of the oven and give it a five to ten minute rest to set.
Serve the gratin hot as an entree or side, garnished with more fresh thyme if preferred.
In summary:
This Keto Eggplant and Zucchini Gratin is a creamy, cheesy delight that brings together the rich flavors of eggplant and zucchini in a comforting, low-carb dish. The rich sauce made with heavy cream, Parmesan, and mozzarella accentuates the flavour of the soft veggies, while the nutmeg gives a sense of warmth and scent. Anybody on a keto or low-carb diet will love this gratin, whether it’s served as a side dish or as the main course. Savour this delectable gratin’s cosy flavours and gooey richness!